Glazed Sweet Potatoes


Contributed by Eileen Goltz; Modified from


1/4 cup (1/2 stick) unsalted butter or margarine
1/4 cup honey
2 tablespoons whisky
2 tablespoons brown sugar
3 pounds orange-fleshed sweet potatoes (yams), peeled and cut into 1-inch chunks
3/4 teaspoon kosher salt
3/4 teaspoon black pepper


Preheat oven to 375. Grease a 2 quart casserole. In small saucepan combine the butter, honey, whisky, and sugar. Bring the mixture to simmer, whisking until butter and sugar are melted, reduce to a simmer, uncovered, 10 minutes. In large bowl, combine the potatoes with butter mixture, salt, and pepper. Place the mixture into the prepared dish and bake, tossing occasionally, until tender and glazed, about 45 minutes. Serve warm.


Recipe: Kosher, dairy or parve, side dish

Eileen Goltz is a food writer and host of Slice of Life on NPR. Born and raised in the Chicago area, she graduated from Indiana University and the Cordon Bleu Cooking School in Paris and currently lives in Fort Wayne. She writes for the Journal Gazette and various newspapers, magazine, websites and blogs throughout the United States and Canada. She is the author of the Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine. Visit Eileen at her website: